From Home Brewing Wiki
| Extract Potential (P/P/G)
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| Color
| 3-6 EBC
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| Requires Mashing?
| Yes
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| Max in Batch
| 10%
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Acidulated malt, also known as Sauermalz or Sour Malt, is a type of malted barley which contains a small proportion (usually 1-2% by weight) of lactic acid.
[edit] Brewing with acidulated malt
[edit] General brewing information
Acidulated malt was traditionally used to adjust mash pH in cities with extremely alkaline water. However, the lactic acid used also contributes its own distinctive flavor to the beer when used in significant amounts. Over about 10% of the mash, it becomes more difficult to work with.
[edit] Beer styles
Acidulated malt can be used to add a slight sourness to sour beer styles such as Berliner Weisse or Kentucky Common.
[edit] Commercial malt analyses
This section contains information on commercially available malts, derived from the malting companies' malt analysis sheets.
[edit] Maltster's Name
| Acidulated malt (Weyermann, 2006)
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| Lowers mash, wort, and beer pH. Contains 1-2% lactic acid. Enhances enzymatic activity in mash and improves extract efficiency. Lightens color in pale brews. Enhances stability and extends shelf life of finished beer. Promotes well-rounded, complex beer flavor.
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| Basics
| Extract
| Conversion
| Composition
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| Base grain:
| German-grown two-row spring barley
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| Color (L/SRM):
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| Color (EBC):
| 3-6 EBC
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| Moisture:
| <7%
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| Extract Potential (P/P/G):
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| DBFG:
| %
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| DBCG:
| %
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| Coarse/Fine Difference:
| %
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| HWE:
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| CWE:
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| Other Extract:
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| Diastatic Power (Lintner/IOB):
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| Alpha Amylase:
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| Conversion time (minutes):
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| Other Diastatic Power:
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| Mealiness:
| %
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| Half-Glassy:
| %
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| Vitreosity:
| %
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| Soluble Protein:
| %
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| Total Protein:
| 10-12.5%%
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| S/T Ratio:
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| Size:
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| Other: Acid rate 40-60%; pH 3.3-3.6
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